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gluten free granola in bowl with berries

Gluten Free Granola

My gluten Free Granola those little nuggets of flavor with that satisfying crunch - but not hard enough to make your jaw ache! There's just enough fat (from coconut oil and peanut butter), crunch (from the nuts, seeds, and oats), and a delicious, sweet sauce to hold it all together as it bakes into clumpy nuggets.

  Once you successfully make your own granola with just the right “clumpiness factor” (and if you love granola, you know what I mean by that) you’ll never want to settle for the store bought kind again.

 

  • Total Time: 50 minutes
  • Yield: 7-8 cups 1x

Ingredients

Scale
  • 1/4 cup ground flaxseed meal
  • 4 cups gluten free oatmeal, quick style (see notes)
  • 1/2 cup sliced almonds, unsalted
  • 1/4 cup sunflower seed kernels, roasted and salted
  • 1/2 cup shredded coconut, unsweetened (see notes)
  • 1/2 cup nonfat dry milk powder
  • 1/3 cup coconut flour
  • 1/2 cup coconut oil
  • 1/4 cup peanut butter, or nut butter of choice
  • 1/2 cup honey
  • 1 teaspoon vanilla or almond extract
  • 1/2 teaspoon salt

 

Instructions

  1.  In a large bowl, combine  flaxseed meal, oatmeal, almonds, sunflower seeds, coconut, powdered milk, and coconut flour.
  2. In a medium sized, microwave safe bowl, combine the oil, peanut butter, honey, and salt. Heat on high power for 1 minute. Add vanilla and stir until peanut butter is melted and smooth. 
  3. Pour the liquids into the dry ingredients in the large bowl. Toss gently with a spoon until all the dry ingredients are evenly coated.
  4. Preheat the oven to 275 degrees.
  5. Cover a large cookie sheet with foil. This will make it easy to pour the granola into a storage container after it's finished baking. Spray the foil with a little cooking spray.
  6. Bake at 275 degrees until toasted, about 30 minutes total.
  7. After 15 minutes, stir and move the outer edges toward the center of the pan, since they tend to get toasted more quickly.
  8. Remove from the oven and let cool completely before stirring it, for maximum clumpiness 🙂
  9. Using the foil as kind of a blanket, shape the edge into a spout. Pour the cooled granola into your desired container with a lid and store at room temperature.

Notes

  1. Measure the coconut oil before the honey - you can use the same measuring cup for both, and then the honey won’t stick as much.
  2. I recommend foil to line the pan. I’ve tried a silicone mat (too floppy), and parchment paper ( works okay, but still not as sturdy as foil). Foil is the best way to get every crumb of that deliciously clumpy granola into your container.
  3. If you want to add dried fruit to the granola, do it after it’s baked so the fruit will stay soft.
  • Author: beneficialbento
  • Prep Time: 20
  • Cook Time: 30
  • Category: breakfast
  • Method: bake
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 543
  • Sugar: 22.2 g
  • Sodium: 222.8 mg
  • Fat: 27 g
  • Carbohydrates: 57.1 g
  • Fiber: 9 g
  • Protein: 12.9 g
  • Cholesterol: 0.9 mg

Find it online: https://www.beneficial-bento.com/2021/09/gluten-free-granola.html